| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | C | B |
| 3 | B | D |
| 4 | C | C |
| 5 | B | B |
| 6 | B | B |
| 7 | D | C |
| 8 | D | C |
| 9 | A | A |
| 10 | C | C |
| 11 | A | A |
| 12 | A | A |
| 13 | B | C |
| 14 | A | A |
| 15 | D | C |
| 16 | A | A |
| 17 | C | B |
| 18 | D | A |
| 19 | B | B |
| 20 | A | B |
| 21 | C | C |
| 22 | C | A |
| 23 | A | C |
| 24 | B | B |
| 25 | A | C |
| 26 | D | D |
| 27 | C | A |
| 28 | A | D |
| 29 | D | B |
| 30 | B | B |
| Exam A - Points per Correct | 2 |
| 30 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | A | A |
| 32 | A | B |
| 33 | A | C |
| 34 | A | A |
| 35 | B | A |
| 36 | D | D |
| 37 | C | A |
| 38 | D | D |
| 39 | C | C |
| 40 | C | C |
| 41 | B | A |
| 42 | B | D |
| 43 | B | D |
| 44 | D | D |
| 45 | A | D |
| 46 | D | D |
| 47 | C | D |
| 48 | C | C |
| 49 | A | D |
| 50 | C | A |
| 51 | C | C |
| 52 | A | C |
| 53 | C | A |
| 54 | C | C |
| 55 | A | C |
| 56 | D | D |
| 57 | D | A |
| 58 | C | D |
| 59 | C | C |
| 60 | D | D |
| Exam B - Points per Correct | 2 |
| 28 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | |
| 2 | Milk | |
| 3 | Half and Half | |
| 6 | heavy Cream | |
| 7 | Non Dairy Creamer | |
| 9 | Non Dairy Milk | |
| 10 | Non Dairy Sour Cream | |
| Dairy/Non-Dairy - Points per Identification | 6 |
| |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 36% | 0.05% - 0.5% |
| 2 | 30% | 10.5% |
| 3 | 3.25% - 3.5% | 3.25% - 3.5% |
| 4 | 18% | 30% |
| 5 | 10.5% | 1% - 2% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 4 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Monterey Jack | Cheddar Sharp |
| 2 | Processed American | Provalone |
| 3 | Edam/Gouda | Processed American |
| 4 | Mozzarella | Blue/Bleu |
| 5 | Provalone | Cheddar Mild |
| 6 | Parmesan | Swiss |
| 7 | Cheddar Sharp | Colby |
| 8 | Cream/Neufchatel | Ricotta |
| 9 | Brie | Processed American |
| 10 | Queso Fresco | Muenster |
| Cheese Identification - Points per ID | 4 |
| 0 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | Acid |
| 2 | Flat-watery | Feed |
| 3 | Bitter | No defect |
| 4 | Foreign | Garlic or onion |
| 5 | Oxidized | Flat-watery |
| 6 | Acid | Malty |
| 7 | Garlic or onion | Foreign |
| 8 | Feed | Bitter |
| 9 | Rancid | Salty |
| 10 | Salty | Rancid |
| Milk Flavor - Points per Defect | 6 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 02 |
| 2 | | 08 |
| 3 | | 10 |
| 4 | | 03 |
| 5 | | 08 |
| 6 | | 03 |
| 7 | | 03 |
| 8 | | 03 |
| 9 | | 06 |
| 10 | | 02 |
| Milk Flavor - Score Max Points | 6 |
| |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |